Strawberry & Goat Cheese Sherbet

Strawberry Goat Cheese Sherbet | mycaliforniaroots.com

I am so incredibly stoked about this sherbet. It is so.easy (read –> no ice cream maker!). And ohmygoodnessgracious is it good. I’ve been working on making tasty, easy ice cream for about a year now and I’ve rarely made anything that I’ve been exceptionally proud of. I did make a dairy-free Peanut Butter ice cream that was almost there, but it was a bit too dense. I tried infinite dairy-free recipes to make just some plain old vanilla ice cream that was on the healthier side and didn’t taste like coconut and failed miserably many times. [OK maybe not so miserably - it all disappeared in a decent amount of time, but it was never anything to write home about.]

 

Strawberry Goat Cheese Sherbet | mycaliforniaroots.com

But then. Then, I made a full-fat, full-dairy & full-egg ahhmazing real vanilla ice cream just to prove that I could, and it knocked me off my feet. But there I was eating an entire batch of heaven-on-the-lips/lifetime-on-the-hips ice cream that I was sure was going to put me in a coma.

Strawberry Goat Cheese Sherbet | mycaliforniaroots.com

So ice cream making came to a halt for a while. It got cold during the winter months (but not really because we live in central California and had the warmest, driest winter possibly ever) and ice cream just wasn’t on my mind.

Strawberry Goat Cheese Sherbet | mycaliforniaroots.com

However, this recent heat wave got my ice-cream brain going just around the time that Martha herself suggested a recipe for peach sherbet, and I dove right in.

Strawberry Goat Cheese Sherbet | mycaliforniaroots.com

I recently ran over to Costco in an extreme hurry to get dinner on the table by the time AJ got home from work and left the warehouse with nothing more than a huge thing of strawberries, some blackberries, a giant 25 lb bag of flour, and an equivalent amount of goat cheese. Not quite 25 pounds worth, but it may as well be. 22 ounces of goat cheese for just $6.49?? I couldn’t pass it up. Normally 4 ounces of the stuff costs me that much – which is half the reason I don’t make a habit of eating cheese.

Strawberry Goat Cheese Sherbet | mycaliforniaroots.com

Soo where did I put that goat cheese? Right into my ice cream. Logical.

Strawberry Goat Cheese Sherbet | mycaliforniaroots.com

ANY WAY. Like I said, this is so easy. You freeze your berries, then add them to a food processor with sugar, almond milk, goat cheese, and a bit of lemon. You blend it all up until it is creamy smooth, and then you stuff it all in your face freeze it for a few hours to firm up. It’s sweet from the berries, a bit tangy and a whole lot of creamy from the cheese, and so refreshing you won’t even believe it.

Strawberry Goat Cheese Sherbet | mycaliforniaroots.com

And honestly no joke, it really is that color. There was no photochopping done to make it that pink. That’s just how it is.

Strawberry Goat Cheese Sherbet | mycaliforniaroots.com

This is definitely not the last time I’ll be making this sherbet this summer. I would be more than happy to see a never-ending supply of it in my freezer, actually. I think I’ll spend my summer out on the porch, throwing the ball for the dog, and eating this. That would be sublime.

Strawberry & Goat Cheese Sherbet
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An incredibly easy and delicious recipe for strawberry & goat cheese sherbet. It requires no ice cream maker and just a few minutes to make!
Ingredients
  • 1½ lbs (about 6 cups) quartered strawberries
  • ½ cup sugar
  • ½ cup almond milk*
  • ½ cup goat cheese
  • 1 tsp lemon juice
  • pinch salt
Instructions
  1. Space the strawberries out of a baking sheet and freeze until solid, about 2 hours minimum.
  2. Transfer the berries to a food processor (start with half of them if you have a smaller processor, like I do) and add the remaining ingredients. Process until smooth, intermittently adding any berries that didn't fit.
  3. Once smooth, transfer to a 8x4" baking pan and spread the ice cream out. Eat at least 5 spoonfuls right now.
  4. Cover with plastic wrap and let set in the freezer for about 2 hours. At this point it will scoop really nicely. If it freezes longer, set it out for about 10-15 minutes before serving. Enjoy!
Notes
I'm sure any form of dairy or soy milk would work, also.

 

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Comments

  1. Shiloh says

    Just made this! But used frozen peaches I already had sliced in the freezer. It’s flippin YUM. I did add a tsp of vanilla extract to mask the coconut-y flavor just a bit. And it’s great. Awesome way to use the goat cheese leftover from a craft night party!

  2. Mark says

    Hi,

    This looks like a great recipe. I have just one question, what kind of goats cheese do you use? I live in Norway and we have several kinds including sweet brown goats cheese which I am sure is not what you use. Is it like a Chevre?

    • says

      Hey Mark! Thanks for stopping by. Yes, chevre would be the appropriate cheese for you to use. Here in the US it’s just generally called “goat cheese,” but it does come in a soft or hard consistency. You’ll definitely want something on the softer side, as it’ll blend up and lend to the texture better.

  3. Cindy says

    Love the idea of berries and goat cheese. Unique and inspiring. Beautiful photos – I look forward to your up coming posts.

  4. says

    oh my goodness. This sounds like a dream come true! I’ve got about 3 lbs of strawberries right now and wasn’t sure what I was going to do. Thanks for the recipe!
    Trish

  5. says

    Oh my goodness, this sounds amazing!! I love the combo so much! Goat cheese doesn’t stay around my house for too long because I eat it all so fast, usually with just a spoon. I can’t believe how easy this is either, I have got to make this soon :) Also, I think I would want to stuff it all in my face too!

    • says

      Thanks, Isadora! I’ve hidden the goat cheese in the fridge just so I don’t go at it with a spoon, otherwise it would be gone in a couple days!

  6. says

    Such beautiful pictures! I love that gorgeous pink color. I also love that you thought to combine strawberries and goat cheese. So unique and delicious! Plus the fact that you made it without an ice cream maker is just mind blowing.

    • says

      Thank you, Sarah! Yeah, I’m really excited about the fact that it doesn’t need an ice cream maker. I have one, but it’s super noisy and a pain in the butt to use!

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